1 (2 1/2-3 lb.) whole broiler fryer
2 c. water
3 chicken bouillon cubes
1 lg. tart cooking apple
1/4 c. butter
1 lg. onion, finely chopped
3 stalks celery, thinly sliced
1 tbsp. curry powder
Salt to taste
Dash red pepper
Hot steamed rice
Condiments

Place chicken in crockery pot with water and bouillon. Cover. Cook on low (200 degrees) 7-8 hours. (High 300 degrees 3-4 hours) or until tender. Remove from broth. Cool. Remove chicken from bones. Dice, peel, core and dice apple. Saute in butter with onion, celery and curry powder until limp and glazed. Season with salt and pepper. Transfer to crockery pot. Add diced chicken and enough broth to moisten. Cook on low (200 degrees) until hot. Serve over rice. Sprinkle with 1 or more of condiments. Makes 6-8 servings.

Condiments: Toasted slivered almonds, chutney, crisp bacon, golden raisins and toasted coconut.

This is a good dish to prepare in stages. Cook chicken one day, finish it in the sauce the next.